Hungarian Beef Stew

Browning meat to a rich, dark color is the secret to developing flavor in pot roasts and stews. Don’t be tempted to brown all the beef at once, or you’ll end up “stewing” the meat in its own juice. It needs some room in the pot for evaporation and browning. From Time Inc's "Instant Pot All-Time Best Recipes"

Cuisine

European

Course

Soup

Difficulty

Easy

Duration

30-60 min

Diet

Dairy Free, Low Carb

Cooking Technique

Pressure Cook

Keywords

30-60 min, 6 servings, all-purpose flour, beef stock, black pepper, caraway seeds, carrots, contributed, cook 30 min, dairy free, dry red wine, easy, european, fingerling potatoes, garlic, lean chuck roast, low carb, olive oil, onions, paprika, prep 25 min, pressure cook, red bell peppers, soup, table salt, Time Magazine, water

Prep Time

25 min

Cook Time

30 min

Servings

6 servings

Ingredients

1 1/2 pounds lean chuck roast
3/4 teaspoon table salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 medium onions
1 tablespoon paprika
1 teaspoon caraway seeds
3 cloves garlic
1 cup dry red wine
1 3/4 cups Water
1 1/2 cups beef stock
1 pound fingerling potatoes
3 carrots
2 red bell peppers
2 tablespoons all-purpose flour

Instructions

Sprinkle beef with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
Remove the lid from a 6-quart Instant Pot. Press Sauté. When the word “Hot” appears, swirl in oil.
Add one-third of beef to inner pot; cook 5 minutes or until golden brown on both sides. Transfer to a plate with a slotted spoon. Repeat procedure with remaining beef in 2 additional batches.
Add onions; cook, stirring constantly, 5 minutes or until softened. Add paprika, caraway seeds, and garlic; cook 1 minute, stirring. Add wine; cook 2 minutes, stirring occasionally and scraping brown bits from bottom of pot. Add 1 1/2 cups of the water, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper, stock, and beef, with accumulated juices, to the pot.
Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Cook at High Pressure 25 minutes. Allow a 10-minute Natural Pressure Release. Turn steam release handle to “Venting” to release remaining pressure.
Turn cooker off, and remove lid. Add potatoes, carrots, peppers. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Cook at High Pressure 5 minutes. Open the cooker using Quick Pressure Release. Turn cooker off.
Gradually add the remaining 1/4 cup water to the flour, stirring until smooth; add to stew, stirring constantly. Press Sauté, and select “Less” mode. Cook, stirring frequently, 5 minutes or until stew boils and thickens slightly.
Serve and enjoy!